High Pressure Fluid Technology for Green Food Processing:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cham [u.a.]
Springer
2015
|
| Schriftenreihe: | Food Engineering Series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 UBT01 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9783319106113 |
| DOI: | 10.1007/978-3-319-10611-3 |
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Datensatz im Suchindex
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|---|---|
| adam_text | HIGH PRESSURE FLUID TECHNOLOGY FOR GREEN FOOD PROCESSING
/
: 2015
TABLE OF CONTENTS / INHALTSVERZEICHNIS
1. HIGH PRESSURE PHASE EQUILIBRIA MEASUREMENT FOR MIXTURES COMPRISING
FOOD SUBSTANCES
2. HIGH PRESSURE PHASE EQUILIBRIA ENGINEERING
3. MASS TRANSFER MODELS FOR SUPERCRITICAL FLUID EXTRACTION.-4.
THERMOPHYSICAL PROPERTIES OF PURE SUBSTANCES IN THE CONTEXT OF
SUSTAINABLE HIGH PRESSURE FOOD PROCESSES MODELLING.-5. PARTICLE
FORMATION OF FOOD INGREDIENTS BY SUPERCRITICAL FLUID
TECHNOLOGY.-6.ENZYMATIC REACTIONS IN SUPERCRITICAL FLUIDS
7.ADVANCES IN ANALYTICAL AND PREPARATIVE SUPERCRITICAL FLUID
CHROMATOGRAPHY. FOOD AND NUTRACEUTICAL APPLICATIONS
8. DIRECT AND INDIRECT APPLICATIONS OF SUB- AND SUPERCRITICAL WATER IN
FOOD-RELATED ANALYSIS
9. SUPERCRITICAL FLUID PROCESSING FOR THE RECOVERY OF BIOACTIVE
COMPOUNDS FROM FOOD INDUSTRY BY-PRODUCTS
10.SUPERCRITICAL FLUID EXTRACTION OF COMPOUNDS FROM SPICES AND
HERBS.-11. SUPERCRITICAL FLUID EXTRACTION OF CAROTENOIDS.-12. LIPID
PROCESSING AND LIPASE ACTIVITY UNDER HIGH PRESSURE CONDITIONS
13. DEVELOPMENT OF MULTIPLE UNIT-FLUID PROCESSES AND BIO-REFINERIES
USING CRITICAL FLUIDS
14. PROSPECTIVE AND OPPORTUNITIES OF HIGH PRESSURE PROCESSING IN THE
FOOD, NUTRACEUTICAL AND PHARMACY MARKET
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
HIGH PRESSURE FLUID TECHNOLOGY FOR GREEN FOOD PROCESSING
/
: 2015
ABSTRACT / INHALTSTEXT
THE AIM OF THIS BOOK IS TO PRESENT THE FUNDAMENTALS OF HIGH PRESSURE
TECHNOLOGIES FROM THE PERSPECTIVE OF MASS TRANSFER PHENOMENA AND
THERMODYNAMIC CONSIDERATIONS. NOVEL FOOD APPLICATIONS ARE EXPOSED AND
THEIR RELATION TO CHEMICAL ANALYSIS, EXTRACTION, REACTION AND PARTICLE
FORMATION PROCESSES ARE OUTLINED. THE CHAPTERS ARE WRITTEN BY A DIVERSE
GROUP OF SCIENTISTS WITH EXPERTISE IN CHEMISTRY, FOOD PROCESSES,
ANALYTICAL CHEMISTRY, CHEMICAL ENGINEERING, CHEMICAL ENGINEERING
THERMODYNAMICS AND BIOTECHNOLOGY. THE MISSION OF GREEN FOOD ENGINEERING
IS TO PROMOTE INNOVATIVE TECHNOLOGIES THAT REDUCE OR ELIMINATE THE USE
OR GENERATION OF HAZARDOUS MATERIALS (SOLVENTS, REAGENTS) IN THE DESIGN
AND OPERATION OF FOOD RELATED PROCESSES, WITH THE VIEW TO IMPROVE FOOD
SAFETY AND QUALITY. SEVERAL EFFICIENT, ENVIRONMENTALLY FRIENDLY AND
BENIGN TECHNOLOGIES BASED ON THE USE OF HIGH PRESSURE AND GREEN SOLVENTS
HAVE DEMONSTRATED TO BE SUSTAINABLE ALTERNATIVES TO TRADITIONAL
PROCESSES IN THE FOOD INDUSTRY. ALTHOUGH HUNDREDS OF NEW IDEAS ARE BEING
PUBLISHED IN THE OPEN LITERATURE, RELIABLE ENGINEERING TOOLS TO SIMULATE
AND DESIGN THOSE PROCESSES ARE STILL UNDER DEVELOPMENT. HIGH PRESSURE
FLUID TECHNOLOGY FOR GREEN FOOD PROCESSING PRESENTS IN-DEPTH ANALYSES
AND OUTLINES THE WAYS TOWARDS THEIR MATURITY. TIZIANA FORNARI, RESEARCH
INSTITUTE OF FOOD SCIENCE (CIAL) UNIVERSIDAD AUTONOMA DE MADRID, MADRID,
SPAIN ROUMIANA P. STATEVA, INSTITUTE OF CHEMICAL ENGINEERING,
BULGARIAN ACADEMY OF SCIENCES, SOFIA, BULGARIA
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| dewey-full | 641.3 664 |
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| spelling | High Pressure Fluid Technology for Green Food Processing Tiziana Fornari ; Roumiana P. Stateva, ed. Cham [u.a.] Springer 2015 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Food Engineering Series Chemie Food science Chemistry Fornari, Tiziana Sonstige oth Stateva, Roumiana P. Sonstige oth Erscheint auch als Druckausgabe 978-3-319-10610-6 https://doi.org/10.1007/978-3-319-10611-3 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668038&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668038&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | High Pressure Fluid Technology for Green Food Processing Chemie Food science Chemistry |
| title | High Pressure Fluid Technology for Green Food Processing |
| title_auth | High Pressure Fluid Technology for Green Food Processing |
| title_exact_search | High Pressure Fluid Technology for Green Food Processing |
| title_full | High Pressure Fluid Technology for Green Food Processing Tiziana Fornari ; Roumiana P. Stateva, ed. |
| title_fullStr | High Pressure Fluid Technology for Green Food Processing Tiziana Fornari ; Roumiana P. Stateva, ed. |
| title_full_unstemmed | High Pressure Fluid Technology for Green Food Processing Tiziana Fornari ; Roumiana P. Stateva, ed. |
| title_short | High Pressure Fluid Technology for Green Food Processing |
| title_sort | high pressure fluid technology for green food processing |
| topic | Chemie Food science Chemistry |
| topic_facet | Chemie Food science Chemistry |
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